Combine 1/4 c olive oil, 1/4 c balsamic, 3 cloves garlic, and 6 basil leaves to make marinade. Season with salt and pepper to taste. Reserve remainder of ingredients for sauce and garnish. Place chicken breasts in marinade, cover and refrigerate for 6-8 hours. Remove chicken from marinade, season with salt & pepper, and place on a heated grill pan. Cook on both sides until done. Garnish with basil sprigs. Whisk remaining olive oil, balsamic, garlic and pinch of salt and pepper. Serve as a side sauce for chicken.
*Available at The Tubby Olive

Grilled Corn with a Twist

After husking the corn, place corn ears on grill and cook until slightly charred. Remove from grill and let cool. With a sharp knife, cut corn off the cob and place in a large bowl. Toss with olive oil, scallions, sea salt and pepper. Cut the lime slices in half, twist and place as a garnish on top of each serving.
*Available at The Tubby Olive

In blender add the salt, garlic, spinach, and basil followed by the cheese, nuts, and olive oil. Process on low until smooth, about 10-15 seconds, stopping the machine to scrape down the sides as necessary. Prepare your favorite cut of pasta and toss the strained, hot pasta with the pesto. Makes about 2 cups of pesto.

Set aside chicken tenderloins. Mix together all of the ingredients above in a large bowl. Add chicken, cover and let it marinate for at least 30 minutes. Presoak wooden skewers in water. Take chicken and place on skewers. Heat grill to medium high and grill chicken until thoroughly cooked. Place on platter and serve with Tzatziki sauce (recipe follows).

Grate cucumber and toss with 1 T Kosher salt. Squeeze as much liquid as you can from the cucumber and then add it to the yogurt. Mix in sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 t salt and pepper. Serve immediately or refrigerate for a few hours to allow flavors to blend. Enjoy as a dip or as a sauce. NOTE: If you don’t have Greek yogurt, strain plain yogurt by placing it in a cheesecloth or paper towel-lined strainer, set it over a bowl, and refrigerate it for at least one hour, so the liquid drains out.

Combine 1/4 c olive oil, 1/4 c balsamic, 3 cloves garlic, and 6 basil leaves to make marinade. Season with salt and pepper to taste. Reserve remainder of ingredients for sauce and garnish. Place chicken breasts in marinade, cover and refrigerate for 6-8 hours. Remove chicken from marinade, season with salt & pepper, and place on a heated grill pan. Cook on both sides until done. Garnish with basil sprigs. Whisk remaining olive oil, balsamic, garlic and pinch of salt and pepper. Serve as a side sauce for chicken.
*Available at The Tubby Olive

Make the dressing, combining dressing ingredients and whisk until well blended. Slice the tomatoes and mozzarella into thin rounds. Cut the avocados into slices lengthwise. Arrange the sliced tomato, mozzarella, and avocados overlapping around the edge of a flat serving plate. Toss the pasta with ½ of the dressing and the chopped basil. Pile into the center of the plate and pour on the remaining dressing. Sprinkle on the pine nuts and garnish with a sprig of fresh basil.
*Available at The Tubby Olive

Prepare tortellini according to package directions. Rinse under cold water. Whisk together vinegar and salt until blended. Gradually add oil in a slow steady stream, whisking constantly until smooth. Stir in fresh basil and pepper to taste. Place pasta, tomatoes and mozzarella in a dish, and drizzle with Basil Vinaigrette. Stir and cover; chill 2 hours. Sprinkle with salt and pepper.Note: This light basil vinaigrette is easy to make and perfect on any fruit/ veggie salad. Great this time of year! Also, good skewered.

BLOOD ORANGE

Preheat oven to 400°F. Cut cauliflower into flat steaks, 1/2″-3/4″ thick. Spread out on baking sheet or dish. Drizzle evenly with olive oil, then coat with paprika, salt and pepper. Roast florets for about 25 minutes or until they begin to caramelize and are tender. Flip once or twice during the process.

*May also be cooked on the grill, about 10 minutes per side, or until fork tender.

Heat oven to 350°F with rack in the middle. Spray Bundt pan with baking spray. Whisk together flour, baking powder, and soda, salt and spices in large bowl. Whisk eggs well in another large bowl and whisk in sugar, oil, honey, coffee and zest until well combined. Make a well into the center of flour mixture and add the honey mixture, then mix until well-blended and the batter is smooth. Pour batter into bundt pan and bake until springy to touch and cake tester comes out clean, 45 to 50 minutes. Let cake cool for 20 minutes on a baking rack. Loosen cake from the bundt pan with knife, then invert cake onto rack. Let cake cool completely. Sprinkle with powdered sugar or a chocolate glaze.

Orange Hazelnut Olive Oil Cookies

2 cups toasted and skinned hazelnuts
2 1/4 cups unbleached all-purpose flour
3/4 cup plus 2 Tbsp. sugar
1/2 cup Blood Orange Olive Oil
1/4 tsp. salt
2 large eggs
1 1/2 Tbsp. finely grated orange zest
1 tsp. baking powder
1 tsp. pure vanilla extract
Finely grind hazelnuts in a food processor. In a medium bowl whisk the hazelnuts, flour, baking powder, and salt to blend. With a mixer beat the sugar, oil, eggs, zest, and vanilla until well combined. Add the dry ingredients and mix on low speed until the dough has pulled together, 30 to 60 seconds. Divide the dough in half. Pile one half of the dough into a piece of parchment. Using the parchment to help shape the dough, form it into a log 11 inches long and 2 inches in diameter. Wrap the parchment around the log and twist the ends to secure. Repeat with the remaining dough. Chill in the freezer until firm, about 1 hour.

Position racks in the upper and lower thirds of the oven and heat the oven to 350. Line 4 cookie sheets with parchment. Unwrap 1 log of dough and cut into 1/4 inch slices; set them 1 inch apart on the prepared sheets. Bake 2 sheets at a time until light golden on the bottoms about 10 minutes. Let cool completely on a cookie rack. Store in an airtight container for up to 1 week. Any unbaked logs can be stored in the freezer for up to 1 month. Yields approx. 6 dozen.

BUTTER

Whisk together the egg yolks, lemon juice and a tablespoon of warm water. Add mixture to the jar of a blender. With the machine continuously running, slowly pour in olive oil, a little at a time. If the mixture thickens too quickly, add a little more warm water. Continue blending, adding remaining olive oil in a thin stream until the mixture thickens. Season with salt and pepper to taste. Serve immediately.

Mix all ingredients well and place in a zip lock bag or plastic container with up to two pounds of your favorite type of meat, poultry or vegetables. Refrigerate and marinate for 1-2 hours. Grill and enjoy!

Combine all of the ingredients by whisking them together in a bowl, or blend in food processor. Toss with your protein of choice and coat evenly. Refrigerate for the recommended time below. Grill to desired doneness. Marination times: Boneless chicken: 1+ hour; Bone in chicken: 2+ hours; Steak: 2+ hours; Pork: 2+ hours; Shrimp/fish: 1 hour.

Preheat oven to 300°F. Heat chipotle oil in a large pan over medium heat. Add the chard and sauté until wilted and most of the liquid evaporates. Transfer the chard to an ovenproof dish or skillet and make 4 holes for the eggs. Break an egg into each hole. Bake for 15 minutes or until the whites are set. Watch eggs for doneness. Meanwhile, combine the yogurt, garlic and some salt. Set aside. Melt the butter in a small saucepan and add the red pepper flakes and smoked paprika. Cook until the butter is infused with a nice red color and begins to foam. Add pinch of salt and the sage. Remove from heat. Remove eggs from the oven and top with a dollop of yogurt and drizzle with butter.

Take out stems of mushrooms and turn the caps over. Baste both sides with the Cilantro & Roasted Onion Oil. Place on lined baking sheet and cook at 400F for 5 minutes. In food processor, combine spinach, garlic, pecans, and spices until a green paste forms (option to add ½ chopped red bell pepper). Remove mushrooms from the oven and stuff with spinach mixture and bake again for 15 minutes. Remove mushrooms and drizzle with the Traditional Aged 18-Year Balsamic Vinegar.

Preheat oven to 425°F. Scatter the cherry tomato quarters on a baking sheet and sprinkle with kosher salt and roast for 15-20 mins. Meanwhile, sauté onion, bell pepper and fennel in 1 Tbsp. olive oil over medium-high heat. Once crisp-tender, allow to cool. Mix remaining ingredients (except garnish) in a large bowl. Add tomatoes and sautéed items once cooled. For a smooth consistency, place all ingredients in a food processor or blender. Cover and chill thoroughly, at least 3 hours, but preferably overnight. After chilling, check seasoning and adjust as needed. Serve in chilled bowls and garnish with sliced chives and Cilantro & Roasted Onion Oil.

Combine all ingredients in a food processor and pulse for less than a minute. If you don’t have a food processor, mince the garlic fine and add all the ingredients to a jar and shake until thoroughly combined. Marinate the steak in the cilantro lime marinade for 2-3 hours in refrigerator. Heat 1 tsp of Tubby Olive Cilantro and Onion Olive Oil; cook the steaks 2-3 minutes on each side. Remove the steaks from the pan and let rest 5 minutes before cutting. To the same pan, cook the onions and bell peppers in the juices from the steak for 2-5 minutes, until edges are golden brown. While the steak is cooking chop the veggies. To assemble, in 4 bowls, layer the brown rice, onions, bell peppers, tomatoes, black beans and corn. Top with a sprinkle of cheese and, if using, the sour cream.

Shuck corn, cut kernels off each ear reserving them and any liquid in a large bowl. Cut cobs in half and reserve. In an eight (or larger) quart pressure cooker or stock pot, sauté 2/3 of the sliced shallots for 5 minutes or until slightly golden in 1/4 cup of olive oil of your choice. Add garlic and thyme, and sauté for another minute, making sure that garlic does not brown. To pressure cooker or pot, add the stock, cut corn, and cut cobs. If using pressure cooker, cook under pressure for 15 min. If cooking on stove top, simmer the pot gently over low heat for 45 minutes. Meanwhile, sauté the remaining shallot in 1 T of olive oil until caramelized; reserve. At the end of the cooking process, remove the cobs and bay leaf and add cream or half and half (optional). In a food processor or blender, process the entire contents of the pot in batches. Use caution as the liquid will be scalding hot. Strain through a fine mesh strainer discarding any corn particulate and adjust the seasoning with additional salt and pepper to taste. Ladle into bowls and serve immediately topped with minced chives, caramelized shallots, ground pepper, and a nice drizzle of peppery EVOO. Enjoy!

Heat large nonstick saucepan over medium-high heat. Add Garlic Olive Oil to pan and heat. Add sausage, pepper, and carrot; sauté 5 min or until sausage is browned. Add broth and bring to a boil, reduce heat, and simmer 10 min or until vegetables are tender. Add spinach, and stir until wilted; add beans, and cook for 5 min or until thoroughly heated. Ladle soup into bowls and top with 1 T cheese. *Alternative: turkey or chicken sausage

Put the goat cheese, basil, garlic olive oil, grated Parmesan and salt in a food processor or blender and process to a smooth paste. Use immediately as a dip, spread or served over hot pasta. Makes 3 ½ cups.

Heat oil in a sauté pan over medium heat. Add the shallot and season with salt and pepper. Cook until shallot becomes tender, about 3 minutes. Add the asparagus and toss to coat. Reduce the heat to medium-low, cover and cook for 8-10. Asparagus should be tender but slightly firm.

Cook the broccoli rabe in boiling salted water until tender, about 3 minutes. Transfer to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Drain the cooled broccoli rabe and set aside. Heat the oil in a large skillet over medium heat. Add red pepper flakes and toss for about 1 minute. Reduce heat to medium-low. Add broccoli rabe and toss to coat. Add the reserved cooking water, the raisins and cook until the broccoli rabe is heated about 4 minutes. Season with salt to taste. Toss the mixture with toasted pine nuts.

Preheat oven to 425°F. Wash and cut sweet potatoes into long wedges, leaving skin on (some of the fries will have skin and some will be skinless). Mix in bowl with oils, may need a little more to coat all. Add salt. Arrange sweet potatoes in one layer on sheet pan with nonstick foil (to make clean up easier). Bake on lower rack in oven for about 15 minutes and then move to upper rack until crispy, about 10 minutes. Serve with your favorite dipping sauce or drizzle with balsamic vinegar (e.g. maple, traditional, fig, etc.)

Heat 1 Tbsp. Garlic Olive Oil in a sauté pan. Add garlic and on low heat sauté for one minute, then add eggplant and shallot, and cook until tender. Add peppers, half of the parsley, salt & pepper to taste, and allow to heat through; remove from heat. Slice baguette on an angle to 1/2 inch slices. Heat 1 to 2 Tbsp. Organic Arbequina Olive Oil in sauté pan at a time to brown the baguette slices on both sides. Spread a tablespoon of the softened goat cheese on toasted baguette slices, topped with a tablespoon of the slightly warm eggplant mixture. Finish with a drizzle of the 18yr Aged Balsamic and chopped fresh herbs for garnish, if desired. *Can substitute any Traditional Tubby Olive Oil.

Preheat an oven to 350°F. Arrange a layer of zucchini slices into the bottom of a 9-inch pie pan so they slightly overlap one another. Drizzle with 1 tablespoon of Arbequina oil. Season with some sea salt and pepper. Repeat layering until the zucchini is all used. Bake in the preheated oven for 30 minutes. While zucchini bakes, stir together the breadcrumbs, Parmesan cheese, and 3 tablespoons of Herbs de Provence oil in a bowl. Spread evenly over baked zucchini and return to oven for 10 more minutes. Serve hot.

In a large saucepan over medium-high, heat the olive oil. Add the cubed chicken breast and sear until browned, 4-5 minutes. The meat doesn’t need to be cooked through. Add the onion, garlic, celery, carrot and parsnip, then cook until browned, 3-4 minutes. Add the rosemary, chicken broth and wild rice. Bring to a simmer and cover. Cook for 45 minutes, until rice is tender. Add flour and cook, stirring constantly until thickened. Add half-and-half, but do not boil or half-and-half will separate. Season with salt and pepper.

Rub the lemon olive oil all over the chicken. Cover and marinate for 6-8 hours. Preheat the oven to 400F. Stuff into the chicken 1 lemon quartered, 2 rosemary sprigs, 2 garlic cloves, and 2 thyme sprigs. Set the chicken in a baking pan with kosher salt surrounding it. Roast for 1 hour. Test for doneness by piercing the thickest part of the chicken, until the juices run clear. Remove from the oven and garnish with the remaining herb sprigs and the other lemon cut into slices.

Preheat oven to 350°F. Grease and flour 2 loaf pans or line with parchment. Mix the flour, baking powder and salt thoroughly in a large bowl and sift together. Set aside. In the bowl of a stand mixer, using the whisk attachment, beat the sugar, lemon olive oil, lemon zest and vanilla on high speed until well blended. Add the eggs one at a time, beating well after each addition. Beat for 3-5 minutes until mixture is thick and pale yellow. In a small bowl, combine the soy milk and sour cream. Stop the mixer and pour in half of the soy milk mixture. Beat until blended. Repeat with half of the flour, followed by the remaining soy milk mixture and then the remaining flour. Scrape the batter into the two loaf pans. Bake for 50–60 minutes or until a skewer comes out clean. Cool the pans on a rack.

Preheat oven to 375°F. Place tomatoes on a baking sheet. Drizzle with a traditional olive oil. Add salt and pepper. Roast for 25 minutes or until they start turning brown. Place in bowl and gently toss with garlic and thyme. Set aside. Preheat oven to 425F. Let the halibut sit at room temperature for 30 minutes. Place parchment paper on a baking sheet. Set aside. Place the lemon oil in a fry pan over medium heat, season fish with salt and pepper and place them top side down in the pan. Allow a golden crust to form, about 3 minutes. Turn halibut over and sear 1 minute longer. Then place the fish on your prepared baking sheet and cook for 6 minutes. Place the halibut on a serving platter, spoon over the tomato mixture, and garnish with lemon wedges. A light and elegant dish!

Place the beans, garlic, lemon juice, olive oil, and parsley into the food processor. Blend until smooth. Season with salt and pepper to taste. Transfer the bean puree to a small bowl. Serve with raw vegetables, pita chips, bread or crackers.

Pita or Tortilla Wedges
Brush pita or tortillas with your favorite Tubby Olive Traditional Olive Oil and sprinkle with sea salt. Bake at 400 degrees for 8-12 minutes, or until toasted and golden in color.

*Recipe by Linda Welles & Cheryl Gilmore

Radish Dip
10 radishes
1 c. Greek-style yogurt
1-2 T. Tubby Olive Milanese Gremolata Olive Oil
2 sprigs mint
Coarsely grate the radishes and chop the mint finely. For speed, use the grater attachment on your food processor. Incorporate the Milanese Gremolata Olive Oil into mixture. Combine all the ingredients in a bowl along with a pinch of salt. Top with an extra sprinkle of mint and serve with crudités or bread sticks.

Steam asparagus in large pot until tender-crisp, about 4 minutes. Remove from the pot. In a large bowl, combine the asparagus, garlic, hazelnuts, 1/4 teaspoon lemon zest, lemon juice, olive oil and salt. Toss well to mix and coat. Arrange asparagus on dish. Serve.

PERSIAN LIME

After husking the corn, place corn ears on grill and cook until slightly charred. Remove from grill and let cool. With a sharp knife, cut corn off the cob and place in a large bowl. Toss with olive oil, scallions, sea salt and pepper. Cut the lime slices in half, twist and place as a garnish on top of each serving.
*Available at The Tubby Olive

Rinse orzo with cold water and dry with paper towel, to remove excess water. Toss with toasted pine nuts, cranberries, and parsley. In jar with tight fitting lid, combine oil, balsamic vinegar and mustard; mix into orzo and lightly toss in feta cheese. Refrigerate for 1 hour before serving.Note: For a simple, refreshing salad add shrimp, fish or chicken to greens and dress with this Cranberry-Lime Vinaigrette!

Whisk together the olive oil, vinegar, and ginger. Pour over cleaned salmon portions and marinate in the refrigerator for about 3 hours. Preheat oven to 375°F. Heat and oil grill plate or sauté pan. Sear both sides of the salmon until grill marks appear, or brown well in a sauté pan, approx. 5 minutes. Place salmon in ovenproof pan, pour remaining marinade on top, and finish in oven for about 15 minutes, or cook until desired.

Preheat oven to 400°F. Scrub beets, place on a baking sheet and cover with foil. Roast until tender, 45 minutes to 1 hour, then let cool. Meanwhile, peel and cut the white pith from the oranges. Over a bowl, cut between the membranes of the oranges and let segments drop into a bowl. Squeeze juice from membranes into the bowl. Add lemon and lime juices. Peel cooled beets and slice into thin rounds. Strain citrus juice from oranges and save. Layer beets and oranges on plates. Arrange sliced fennel and sliced onion over beets. Spoon citrus juices over then drizzle salad generously with Walnut Oil. Season to taste with sea salt and pepper. Garnish with parsley.

Preheat oven to 350°F. Place the squash in a roasting pan with enough water to cover the bottom. Cook for 25 minutes, then reduce heat to 250°F and cook 25 minutes more. Squash is done when it pierces easily with a fork. When cooled, peel squash. While squash is cooking, sauté shallots in 1 tsp. Roasted French Walnut Oil, then reduce heat and add celery and garlic, cooking for another 5 minutes. Add cranberries, cooking an additional 5 minutes. Remove from heat, add Balsamic Vinegar, honey, parsley, sea salt and pepper; mix well. To serve, place roasted squash over arugula or spinach, then spoon cranberry shallot sauce over the top.
*Available at The Tubby Olive

Rinse and drain quinoa. Spray large saucepan and sauté onions and mushrooms over medium-high heat until tender. Add water, wine and salt to pan and bring to a boil. Add quinoa, cover, reduce heat and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Add in other ingredients.

Place grill pan over medium-high heat. Drizzle the bread, artichoke hearts, and the onion with olive oil. Season with salt and pepper. Grill until bread, artichokes, and onion are golden brown at the edges, turning every 2-3 minutes. While these are grilling, place sliced tomatoes, basil, olives and torn mozzarella into a large bowl. Add the grilled bread, artichokes and onions to the basil, tomato and olive mixture. Stir lightly. In a small bowl combine 2/3 cup Tuscan Herb olive oil, White Balsamic, salt, pepper, and fresh garlic. Drizzle over the salad and toss with grated Pecorino to combine.
*Available at Tubby Olive

Combine all ingredients in the bowl of a food processor and pulse to combine well, then allow to process until mixture is coarsely pureed. Taste for seasoning, then serve as a dip alongside crusty bread with goat cheese, grilled vegetables or chicken, or tossed with cooked pasta and fresh herbs.

Preheat the oven to 400°F. Toss all ingredients in a large bowl. Place on a large baking sheet in a flat layer. Roast for 10-12 minutes or until tender and lightly browned. Arrange vegetables on a serving platter and drizzle with Sicilian Lemon Balsamic. Season to taste with sea salt and fresh ground pepper. Serves 6 to 8.

Preheat oven to 400°F. Cut pastry into slightly larger squares than the muffin cups or ramekins. Line them with the pastry. Pierce bottom and sides with a fork then brush the pastry with melted butter. Microwave pastry for 30 seconds. Sauté onion and potato in olive oil for a few minutes until tender, then salt and pepper to taste. Spoon mixture into cups or ramekins then crack the egg over the onion/potato mixture. Sprinkle with salt, then bake for 10-12 minutes or until egg is set to your preference. Serve with freshly grated parmesan on top.

In a mixing bowl, combine the three cheeses, butter, garlic and chives. Mix until smooth. Make six cuts, 3/4 inch apart, in a diagonal crisscross pattern across the top of the sourdough loaf. Stuff cheese mixture into cracks of loaf and wrap the loaf with aluminum foil. Bake at 400F for about 15 minutes or until the cheese is completely melted and bread has toasted. Drizzle a plate with equal parts balsamic vinegar and olive oil and set loaf atop the plate. Sprinkle plate with red pepper flakes and more diced chives, if desired. Serves 3-6.

WHITE TRUFFLE

Preheat the oven to 375°F. Place the sweet potatoes skin side down on a baking sheet and bake for 30 minutes. Turn the potatoes over and bake for 20 minutes or until soft. Remove the potatoes, cool, and scoop out the flesh. Mix with butter, truffle oil, salt and pepper. Stir until well combined.
* Available at The Tubby Olive

Preheat the oven to 400°F. Wash and quarter the potatoes and place on a parchment lined baking sheet. Begin a thin drizzle of White Truffle oil and then the Balsamic vinegar over the potatoes and season with sea salt a pepper. Put in oven on center shelf and bake for 45 minutes. Remove from oven, sprinkle with fresh chive and serve.

Preheat oven to 400°F. Sprinkle a tiny bit of flour on counter top, and roll out puff pastry dough to about 16×10” rectangle. Trim uneven edges, and lightly score a 1” border around the edges of the dough. Using the tines of a fork, gently pierce the dough all around. Bake for about 15 minutes, until slightly golden brown. Remove from oven and spread cheese evenly inside the crust border. Line half the asparagus down the length of the tart, alternating lengths and tips, single layer. Sprinkle with 1 T olive oil and add salt and pepper. Bake again for another 20 minutes. Remove from oven, drizzle with Mushroom & Sage Olive Oil or Black Truffle Oil. Cut into squares and serve. (Recipe: Cheryl Gilmore, Wrightstown Farmers Market Manager)

Tie the pork loin w/ kitchen string; once lengthwise and every inch crosswise. Season well with salt and pepper. Heat the Mushroom and Sage Oil in Dutch oven over medium high heat. Add pork loin and sear really well on all sides. Add garlic cloves. Place in 325°F oven, covered. Roast about 30 minutes until internal temperature is 145°F. Transfer pork loin to a plate and let rest. While pork is roasting, heat sauté pan with additional Mushroom and Sage Oil and butter. Add shallots, garlic and cook until soft. Add mushrooms, and cook until tender (about 5 minutes). Set aside.
Place Dutch oven back on burner over medium heat. Add the bay leaves, sage, rosemary, and deglaze the pan with white wine. Reduce the wine by half and add the chicken stock. Bring to a simmer and slightly reduce. Add the sautéed mushrooms to the sauce and remove from the heat. Let infuse for about 5minutes. Remove bay leaves.
Remove string from pork and slice into ½ thick slices. Spoon mushrooms and sauce over and around the pork loin. Garnish with a sprig of fresh sage or rosemary or thyme.

Combine all topping ingredients in small sauce pan. Bring to a boil and stir until sugar is dissolved. Add the cherries and reduce heat to low. Cook for 8 to 10 minutes. Let topping cool before drizzling over the ice cream. Garnish with a twist of lemon or a sprig of mint.

Simmer 1/2 cup of Tubby Olive Blackberry Ginger balsamic in a saucepan. Stir for 10 min., or until reduced by half. Let cool. Mix lemon juice, whiskey, 1 T of balsamic and ice in a shaker. Strain into a glass and enjoy!

Combine ricotta, orange zest, salt, and 2 tsp. honey in a small bowl. Dividing evenly, spread ricotta mixture onto the toast. Top with pear, drizzle with honey and balsamic and then sprinkle with almonds. A delicious breakfast treat or mid-day snack!

Combine the Champagne and White Balsamic in a small bowl and place the red onions in the bowl to quickly “pickle” for 5 minutes or up to 10 minutes. The vinegar will turn a light shade of pink. Remove the onions and reserve. Whisk the mustard and salt into the vinegar. Slowly drizzle in the olive oil, whisking briskly and constantly to create a semi-emulsion.

Just before serving dress the baby arugula with just a few drizzles of the vinaigrette. Arrange the dressed arugula in layer in a shallow, wide bowl or platter. Add the pickled onions, sliced tomatoes, cheese and torn basil leaves over the top. Add a few more drizzles of the vinaigrette and fresh cracked pepper to taste. Serve immediately with crusty bread to mop up any dressing left on the platter/bowls. Serves 4-6.

Preheat oven to 400°F. Lay baguette rounds on baking sheet and bake for 5-7 minutes or until golden brown and toasted. Set aside. Heat a skillet over medium-low heat and add butter. Add pears, then sprinkle with salt and nutmeg. Allow to caramelize slowly for about 10-15 minutes. In bowl, combine mascarpone and honey. Spread on baguette slices. Once pears are caramelized, add Cinnamon Pear Balsamic Vinegar and cook for 1-2 more minutes. Add spoonfuls of pear mixture on top of the mascarpone. These can be served warm or cold.
*Available at The Tubby Olive

Heat the oil in a large pot. Add the leek and sauté until transparent. Add the butternut squash pieces, cover with water. Add the salt, cinnamon, ginger, nutmeg, sage leaves and cayenne. Bring to a boil and cook until the squash is soft. Puree in food processor. Add the maple syrup & lime juice. Add water to thin as needed. To prepare the pears, heat the oil in a small frying pan. Peel and cut the pears and add to the hot oil. Lightly sauté the pears, drizzling the Cinnamon Pear Balsamic over the top of the pears. Float pears on top of soup when ready to serve.

Heat oven to 400°F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan. Thoroughly shake or whisk together the balsamic and oil. In a large bowl, combine potato wedges and balsamic/oil mixture. Toss until liberally coated. Arrange wedges on parchment paper-lined pan in single layer. Sprinkle with sea salt. Roast for 45 minutes until tender and the balsamic glaze has caramelized.

Melt butter in saucepan on low heat. Add cubed pears and cook for about 10 minutes until pears are softened and caramelized. Then add currants, balsamic and honey and cook for another 5 minutes. Take off heat and add salt & pepper to finish. Chill in a glass jar. Serve at room temperature. Spread your favorite crackers with a soft cheese like goat cheese or cream cheese and add a dollop of chutney. Great poured over vanilla ice cream!

Preheat oven to 375°F. Combine balsamic vinegar, oil, chili, garlic, cilantro and lime juice in a dish. Marinate shrimp in mixture for 10-15 min, then season with salt and pepper. Lightly oil a baking dish and place shrimp in dish; bake for 5 minutes, until done. You may also place shrimp on pre-soaked skewers and grill for 1-2 min per side, or until done.

Preheat the oven to 250°F. In a small bowl, whisk together the olive oil and balsamic vinegar reduction until thoroughly combined. In a large bowl, mix all of the dry ingredients except the cranberries. Pour the olive oil balsamic mixture over the oats and mix very well until all the oats and dry ingredients are completely coated with the mixture. Spread the granola out on to a baking sheet covered in parchment and bake for about 1 hour until golden brown and fragrant. Cool completely and then mix in the dried cranberries. May be stored in a sealed container for up to one month. Makes about 8 cups of granola.

Rinse orzo with cold water and dry with paper towel, to remove excess water. Toss with pine nuts, cranberries, and parsley. In jar with tight fitting lid, combine oil, balsamic vinegar and mustard; mix into orzo and lightly toss in feta cheese. Refrigerate for 1 hour before serving.
*Available at The Tubby Olive

Fill a tall glass with ice. Add vodka, balsamic and soda. Squeeze one wedge of lime into mix. Stir gently and garnish with another wedge of lime. *Can substitute Gravenstein Apple White Balsamic, garnish with a cherry or sliver of apple.

Cranberry Pear Prosecco

ProseccoCranberry Pear White Balsamic
Cranberries for garnish

Pour prosecco into a champagne flute. Drizzle in 1 tsp. Tubby Olive Cranberry Pear Balsamic, or to taste. Float a few sugar-coated cranberries in glass for garnish.

Using an stand mixer with whisk attachment, beat egg yolks and sugar until thick, about 5 minutes. Add room temperature mascarpone to the egg yolks and beat until smooth. Add 1 tablespoon of espresso and one tablespoon of balsamic and mix until thoroughly combined. In a shallow bowl, mix the remaining espresso and Dark Chocolate Balsamic. Briefly dip each ladyfinger into espresso mixture. Allowing the ladyfingers soak too long will cause them to fall apart. Place the ladyfingers on the bottom of a 13 x 9 inch baking dish, breaking them in half if necessary in order to fit the bottom. Evenly spread 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mixture. Cover with plastic wrap and refrigerate for at least 2 hours or up to six. Before serving, sprinkle top with chocolate shavings.

Sprinkle meat with cracked pepper & season to taste with salt. Grill or broil in oven, to desired doneness. During the last 3 minutes of cooking sprinkle blue cheese over steaks. In the meantime, pour Dark Chocolate Balsamic in saucepan and heat to boiling, whisking constantly. Add 1 tsp sugar, if desired, and continue to simmer, whisking constantly, until reduced by half, about 5 minutes. Remove from heat and stir in butter. Drizzle over meat.

Preheat oven to 450°F. Heat a heavy sauté pan with Manzanillo Olive Oil. Meanwhile, season the lamb with kosher salt and freshly ground pepper. Sear the fat side down for 3-4 minutes; then place into oven for 3 more minutes. Remove from oven and rest the meat for about 5 minutes. Slice lamb into individual chops and drizzle with Dark Chocolate Balsamic Vinegar.

In a metal bowl or double boiler, add all of the ingredients except the salt. Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted. The mixture will be very thick. Allow to cool to room temperature and use as a frosting.

Scoop ice cream into dessert glass and set in freezer. Heat Espresso Balsamic in small sauce pan, to desired temperature, but not to boiling. Remove cold ice cream from freezer, pour espresso on top and serve. One serving.

Preheat oven to 350°F. Bring Espresso Balsamic Vinegar to a boil in a small saucepan, remove from heat. Add chocolate chips, stirring until smooth. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, cocoa, baking powder, and salt, stirring with a whisk. Combine sugar and butter in a large bowl, mix until well combined. Add vanilla extract and eggs, beat well. Add flour mixture and Espresso Balsamic mixture to sugar mixture, beating until combined. Spread batter into a 9 inch square baking pan coated with cooking spray. Bake for 25 minutes or until a wooden pick inserted in the center will come out clean. Cool in pan.

Prepare grill for medium heat. Slice peach in half and remove pit. Grill over medium heat until softened and slightly caramelized. Grill angel food cake slices briefly, place on a plate. Spoon peaches over the cake and drizzle with balsamic for the finishing touch!

Combine pumpkin, 1 c of ricotta, olive oil, cinnamon, ginger, nutmeg and sugar in a medium saucepan. Simmer over medium heat for 5 minutes and then let cool. Mix remaining ricotta with vanilla and mix well with the cooled pumpkin mixture until smooth (can use an immersion blender). Spoon the pumpkin mixture into ramekins. This can be done the night before–just cover the ramekins with plastic wrap and refrigerate. In a small saucepan, heat the fig balsamic and allspice over medium heat, stirring occasionally until reduced by half. Allow to cool for 10 minutes. Carefully drizzle each ramekin with the fig balsamic reduction.

Lightly brush baguette slices with olive oil, place in single layer on cookie sheet, and bake in oven at 350°F, until lightly toasted about 6-8 minutes. In the bowl of a food processor, combine goat cheese, cream cheese, and blue cheese. Process until smooth and spread on toasted crostini. Sprinkle with chopped oregano. In the meantime, reduce fig balsamic in saucepan: heat vinegar until boiling, whisking constantly, then reduce heat until thickened, whisking constantly to avoid burning, 5-8 minutes. Drizzle over cheese-topped crostini.

Preheat over to 450°F. Line a sheet pan with parchment paper. Combine mushrooms, shallots, onions, garlic, mustard, salt and pepper, and olive oil in a large bowl. Place on sheet pan and roast until golden brown. About 15 min. Remove roasted mushrooms to a large bowl. For Vinaigrette: Combine figs and balsamic in a saucepan and simmer until reduced by half. Puree in blender and allow mixture to cool. Measure 1/3 c of the fig balsamic for the salad. Reserve the rest for another use. Whisk 1/3 cup of fig balsamic with the shallott, garlic, lemon juice, salt and pepper in a bowl. Slowly pour in the oil constantly whisking until fully incorporated. Salad: combine reserved mushrooms with the salad ingredients and toss all with the Fig Balsamic Vinaigrette. Serve immediately.

HONEY GINGER

Cut peaches in half and remove pits. Brush both sides of the peaches with olive oil and grill over low heat until softened. Cook until grill marks appear, flipping them halfway through, about 3 minutes per side. Can use an electric grill, sandwich press, or Panini maker instead of outdoor grill. Allow peaches to cool to room temperature, then spread onto a platter. Crumble goat cheese on top, drizzle with Honey Ginger Balsamic Vinegar, and sprinkle with salt and pepper.

Fill a tall glass with ice. In a cocktail shaker, add 1.5 oz vodka and seltzer to taste. Add about 2 tsp Tubby Olive Honey Ginger Balsamic, more if desired, and shake. Pour into glass and garnish with fresh mint.

Peel and then halve each hard-boiled egg. Slice each hard boiled egg in half and scoop out the yolk of the egg and place into a cold glass bowl. Slice and peel the avocadoes and remove the seeds and place the pulp into the same bowl. Slowly sprinkle the Jalapeño Balsamic Vinegar, mustard, salt, and pepper into the mixture and fold, then thoroughly incorporate the ingredients. Cut bottom right corner of sandwich bag and then spoon mixture into plastic bag and pipe mixture thru bag into egg white halves. Finish with 3 sprigs of fresh chive!
Additional Uses: This mixture can be enjoyed as a tapinade for a rare roast beef sandwich on good crusty Italian bread.

Seed and peel papaya. Peel mango and cut flesh from pit. Cut papaya and mango into 1/4 inch dice. Place in small bowl and toss with onion, Persian Lime Oil and zest. Add Jalapeno Balsamic, coriander and then salt & pepper to taste. Chill, covered, for at least 2 hours. Serve as an accompaniment to fish, poultry, or pork. Serves 4.

Preheat the oven to 400°F. Put the vegetables and cubed apple on a rimmed baking sheet, in a single layer. Combine the remaining ingredients and drizzle evenly over the vegetables. Cover with foil and bake for 30 minutes. Carefully turn the vegetables over, cover with foil again, and bake for 30 minutes longer, or until vegetables are soft. For crispier texture, remove the foil during the last 10 minutes of baking. Serve hot or warm.

In a large bowl, combine mangos and tomatoes. Add feta cheese, red onion, pecans. Drizzle Olive Oil and Mango Balsamic to taste. Add mint and basil and gently toss. Serve, garnishing with fresh mint and basil. Can also use nectarines, plums, apricots, or peaches. Can also use flavored Tubby Olive Oils such as Blood Orange or Persian Lime.

Whisk together first 4 ingredients in small bowl. Season dressing with salt and pepper. Mix in onion and let marinate 15 minutes. Combine crab meat, mango and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.

Scrub potatoes and pat dry. Arrange on baking sheet and pierce with a fork. Bake at 400F for 45 –50 minutes or until tender. Allow to cool; peel off and discard skins. In a large bowl, mash potatoes until smooth. Add brown sugar, cinnamon, nutmeg and maple sauce (below). Whisk together to combine. Transfer mixture into a buttered baking dish. Smooth top and sprinkle with candied pecans. Bake at 350°F for 30 to 35 minutes or until browned and heated through.

Maple Sauce: In a saucepan over medium heat, mix butter and sugar, and cook stirring regularly until sugar is melted. Add cream and cook , stirring until mixture begins to boil and is slightly thickened. Remove from heat and stir in Maple Balsamic. Sprinkle with chopped nuts and serve. Serves 6.

Preheat oven to 325°F. Line roasting pan with foil, score the fat on the ham in a diamond pattern and place cut-side down in the pan. Cover tightly with foil. Bake 1 hour.
Reduce balsamic to ½ c. by gently simmering in medium sauce pan. Over low heat (should take 25-30 minutes to reduce). Remove and whisk in mustard.
Remove ham from oven after 1 hour and increase temperature to 350. With pastry brush liberally apply glaze all over the ham, working into scored portions. Cover just the shank end with foil to prevent from burning and return ham to oven. Roast for 35 min. or until glaze has caramelized and ham is golden brown. Serves 8

Place a heavy saute or grill pan over medium heat. Add 1 tablespoon of olive oil to the hot pan along with the sliced shallot and squash. Saute for two minutes until the squash is just slightly caramelized on the edges but still nicely firm to the bite. Remove to a bowl and add the tomatoes, Balsamic, an additional tablespoon of olive oil, and the chopped parsley – set aside. Rub the fillets with 1 tablespoon of olive oil and season evenly with salt and pepper. To the same pan, add the fillets and sear until just cooked through. Place a warm fillet on a plate and ladle a scoop of the tomato-squash salad along with any juices over the fillet and serve. Each fillet can also be placed over pasta, rice, risotto, quinoa, kamut or bulgur and then topped with the warm tomato-squash salad. Serves 4.

Muddle together the basil leaves and Tubby Olive Peach White Balsamic in a shaker. Add bourbon and ice, shaking together to mix. Strain into a glass. Top off with ginger beer and garnish with basil leaves.

Preheat oven to 400°F. Heat the olive oil in a large oven-proof skillet over medium high heat. Season pork with half of salt and pepper, brown each side 3-5 minutes, and transfer to another dish. In the skillet combine the peaches, shallots, vinegar and remaining salt and pepper. Toss for 1 minute. Return the pork and juices to the skillet and place in the oven for 8 to 10 minutes, until the pork is cooked through and the peaches are tender. Sprinkle with basil and serve over the orzo, rice, or couscous. Serves 4.

To prepare the balsamic reduction, pour balsamic vinegar into a small saucepan, bring to a simmer over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/2 cup, about 20 minutes. Set aside and let cool.
Preheat the oven to 475°F. Lightly brush with 1 Tbsp. olive oil. Top with mozzarella, goat cheese, and peach slices. Lightly drizzle the pizza with half of Peach Balsamic Vinegar reduction.
Place the pizza in the oven-directly on pizza stone, if using one, or on baking sheet. Bake for 8 to 10 minutes or until pizza crust is golden and cheese is melted. Remove from oven and top with basil and drizzle with remaining balsamic reduction. Cut into slices and serve.

POMEGRANATE

Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt and Pomegranate Balsamic until blended thoroughly. Slowly drizzle in the Garlic Olive Oil whisking quickly and continuously. The marinade should become thick and emulsified. In a sealable container or large zip lock bag, place up to four rib eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process. Proceed with grilling or broiling the steaks. After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.

Whisk Pomegranate Balsamic Vinegar and honey in small bowl. Cut 1 Tbsp butter into 4 pieces and refrigerate. In a small skillet heat remaining butter with the olive oil. Add carrots and 1 ½ tsp salt and cayenne, tossing well to coat. Cook without stirring, 4-5 minutes, until bottom layer of carrots is lightly browned. Flip carrots, cooking next layer until browned, and continue until all carrots are browned and starting to get tender, 3-5 minutes. Add chicken broth and cover, cooking 2 minutes or until most of the broth has evaporated. Reduce heat, uncover, add pomegranate-honey mixture, stirring gently. Cook 1 minute. Remove from heat and add chilled butter and mint, tossing to coat and incorporate.

Whisk Persian Lime Oil into Pomegranate Balsamic Vinegar. Season with salt and pepper. Sprinkle pears with salt, so they do not discolor. Dress spring mix and frisee with vinaigrette & plate into individual portions. Add pears and pomegranate seeds on top.

In a small saucepan, pour in 1/2 c balsamic vinegar. Turn heat on low and let simmer until reduced by half, about 5 minutes. When slightly thick, add honey and let simmer 5 more minutes. Remove from heat and set aside, allowing mixture to cool and thicken more. Heat oven to 400. Cover pizza pan with parchment paper and place pie crust in center. Brush the crust with some Butter Olive Oil. Peel and cut the apples into quarters and then thinly slice; place in bowl with 2 T balsamic, and toss to coat. Mix cinnamon and cornstarch, sprinkle over the cut apples. Mix well, then place apple slices in middle of the round crust, leaving a 3-inch border around the outside. Fold edges of crust up and over the apples in the center, pleating the crust as needed. There should be an area about 6 inches across with no crust and the apples visible in the center. Drizzle half of the balsamic/honey reduction over the apples in the crust. Save the rest for drizzling after the tart is out of the oven. Bake tart for 35-45 minutes, until apples are tender and crust is golden. Cool slightly before serving; serve with whipped cream , topping or ice cream, if desired. Drizzle lightly with the Balsamic/honey mixture. Enjoy!

In a small pot over medium heat, combine juice, vinegar and sugar. Heat and stir until sugar has all dissolved. Cool completely. Transfer to a tight sealing jar and refrigerate (will keep for 6 mos.). To use, start with 1 T of Shrub, add a hot of gin, rum or vodka and to with soda, seltzer or ginger ale. Or in a champagne flute, add 1 T Shrub and top with your favorite champagne.

RASPBERRY

Crush the whole package of cookies. Blend the crushed cookies and softened cream cheese in a mixer until creamy. Add the balsamic and mix completely. Roll into biz-sized balls and place on a cookie sheet. Chill for one hour. Melt chocolate morsels in a double boiler until completed melted. Dip chilled truffles into melted chocolate and toss to coat. Lift out with a fork and let excess chocolate drip back into pan. Place back on cookie sheet lined with wax paper and let cool. NOTE: these are highly addictive! Everyone will want more.

Preheat oven to 350°F. Butter and flour a 9” round shallow cake pan. In a small saucepan heat balsamic and sugar on low until sugar is dissolved and balsamic is slightly thickened, about 2 minutes. Cool. Sift flour, baking powder, and salt into a medium size bowl. Place buttermilk and olive oil in a measuring cup & do not mix. In large bowl, whisk eggs until slightly lighter in color and thinner. Whisk in sugar and vanilla until frothy, about 1 minute. In three batches gently whisk flour and milk-oil, using one third of flour and one third of milk-oil at each addition. Gently fold raspberries into balsamic until completely coated and pour into bottom of cake pan. Mash raspberries with fork to cover bottom of pan. Pour cake batter over raspberries starting around the edges. Some balsamic may be visible. Bake about 35-38 minutes until a tester comes out of the center clean. Cool for ten minutes, and then run a butter knife around edges. Invert onto a flat surface. Tap bottom and set for another 10 minutes. Tap again and gently lift off cake pan.
*You can change the olive oil, balsamic, and fruit to create any different flavor combination.*

In a microwavable bowl, place all ingredients except for butter. Cook in microwave for 30 seconds. Pull bowl out of microwave and stir the chocolate mixture. Cook for another 30 sec in microwave. Remove bowl and stir. The chocolate mixture should be melted. If not, microwave another 30 seconds. Add butter and blend well. Serve the fondue hot in fondue pot or in serving dish surrounded by fresh fruit of your choice, marshmallows, cut up pieces of cake, pretzels, etc. Enjoy!

In a jar with a tight-fitting lid, combine the oil, balsamic, mustard and black pepper. Shake well. This vinaigrette is perfect for a green salad with dried or fresh raspberries, chopped walnuts and feta cheese crumbles.
*Available at The Tubby Olive

Combine all salad dressing ingredients in small bowl; beat with wire whisk until well mixed. Cook bacon pieces in skillet until crisp. Remove from heat, drain fat. Immediately add pecans and brown sugar to skillet. Set aside until serving time.
Place all salad ingredients in large bowl. Drizzle half of dressing over salad, toss to coat. Sprinkle with topping mixture; serve with remaining dressing.

Blend all ingredients except the apples in a food processor. Place mixture in a bowl and add the apples. Put mixture in a serving bowl and sprinkle the walnuts over the top. Serve with cinnamon crisp crackers*.
*Available at The Tubby Olive

Peel, quarter and core apples, then slice very thin. Toss slices with lemon juice, sugar, cinnamon, lemon zest, and cran-raspberry juice. Put in a casserole dish. Make topping by putting flour in a bowl and cut in oil until mixture resembles bread crumbs, then stir in sugar. Sprinkle topping evenly over apple mixture and bake in a preheated 350°F oven for 40-45 minutes.

Combine oil, balsamic, garlic, rosemary, thyme, mustard and salt and pepper in a 1 gallon resealable plastic bag. Add tenderloins and turn to coat with the marinade. Let marinade at least 3 hours in the refrigerator but preferably overnight. Preheat oven to 400°F. Remove tenderloins from bag and discard marinade keeping any of the herbs on the meat. Sprinkle with salt and pepper. Heat 3 tablespoons of oil in an ovenproof sauté pan and sear tenderloins on all sides until golden brown. Place pan with meat in the oven and roast in oven for 10-15 minutes or until meat registers 137 °F at thickest part. Transfer to a platter, cover with foil and let rest for 10 minutes. Season to taste, slice and serve warm.

Cut the asparagus, including the tips into very thin slices, crosswise, and place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil, and salt and toss again. This salad should be fairly heavily dressed. The vinegar will sort of “cook” or tenderize the asparagus. It is best to do this an hour or so in advance as to let the flavors “marry.”

SERRANO HONEY

Whisk together the olive oil, vinegar, and ginger. Pour over cleaned salmon portions and marinate in the refrigerator for about 3 hours. Preheat oven to 375°F. Heat and oil grill plate or sauté pan. Sear both sides of the salmon until grill marks appear, or brown well in a sauté pan, approx. 5 minutes. Place salmon in ovenproof pan, pour remaining marinade on top, and finish in oven for about 15 minutes, or cook until desired.

Heat oven to 400°F. Cut a piece of parchment paper to fit the bottom of a baking pan. Thoroughly shake or whisk together the Serrano Honey Vinegar and Extra Virgin Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture. Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.

Clean mushrooms and remove stems. Slice the caps 1/4 to 1/2 inch thick. In a large sauté pan heat the butter and 2 T oil until bubbly. Add the mushrooms, salt, and pepper to the pan and sauté for 3 min tossing frequently. Reduce the heat to low and sauté 3 min or until cooked through. Meanwhile, arrange arugula on a large serving platter and cover with the slices of prosciutto. When the mushrooms are cooked add the sherry vinegar and the remaining oil to the hot pan. Spoon the mushrooms and the sauce on the top of the prosciutto. Place large shavings of parmesan cheese on top of mushrooms. Sprinkle with the sundried tomatoes, parsely leaves, salt and pepper. Serve warm. (recipe courtesy of Ina Garten).

SICILIAN LEMON

Preheat grill. In a shallow baking pan, mix all ingredients, then add salmon and turn over to coat. Cover and refrigerate between 20mins-2hrs. Remove salmon from pan and discard marinade. Sear salmon on each side over hottest part of the grill for 1 minute, or until golden brown. Move to cooler spot on grill until thoroughly cooked, about 5-10 minutes.

Preheat the oven to 400°F. Toss all ingredients in a large bowl. Place on a large baking sheet in a flat layer. Roast for 10-12 minutes or until tender and lightly browned. Arrange vegetables on a serving platter and drizzle with Sicilian Lemon. Season to taste with sea salt and fresh ground pepper. Serves 6 to 8.

Combine all ingredients, except V-8, in a blender or food processor. Lightly pulse…be careful not to pulse too much…you want to have some nice chunks. Adjust seasonings to taste. Can be served hot or cold. Drizzle the olive oil on top and sprinkle with a bit of chopped fresh cilantro.
*Recipe courtesy of Betsy Hunt www.budsandbowls.com

Cut the asparagus, including the tips into very thin slices, crosswise, and place in a medium bowl. Add the red onion and Pecorino, and toss to combine. Dress with the vinegar, olive oil, and salt and toss again. This salad should be fairly heavily dressed. The vinegar will tenderize the asparagus. It is best to do this an hour or so in advance as to let the flavors blend.Note: A vinaigrette of Tuscan Herb / Sicilian Lemon is a perfect dressing or dipping option for your antipasto plate of cured meats, fresh cheeses, and olives!

Heat oven to 350°F. Brush melted butter onto top of phyllo sheets and cut into 12 squares. Place each square into greased muffin tin and bake for about 5 minutes, until golden, then cool.. Using mixer blend the yogurt, whipped cream, mascarpone, and strawberry balsamic until creamy. Fold in the fresh chopped strawberries. Spoon mixture into individual phyllo cups and chill.
* Save remaining strawberries as a garnish. Place strawberry half on top of mixture and add a dollop of whipped cream on top of that as a finish garnish

Place the sliced berries in a medium non-reactive bowl. Sprinkle the berries with the sugar and balsamic vinegar and toss gently to coat. Allow the berries to macerate in the vinegar and sugar mixture for about 15 minutes. Add 4-5 grinds of coarse black pepper to the berries and toss to coat. Allow flavors to blend about 5 minutes more before serving. Serve the berries over salad, ice cream, or toasted pound cake.

Preheat oven to 400°F. Place the chicken in a single layer in a 13x9x2in baking dish, on a baking rack if desired. Brush or spread each piece lightly with Dijon mustard. Sprinkle with the garlic powder, thyme, sage, rosemary, salt and pepper. Sprinkle generously with the vinegar, then drizzle lightly with olive oil. Place in the oven and bake until chicken is brown and done, basting occasionally with pan juices, about 50 minutes.
*This is good hot or at room temperature.*

Mix all ingredients well and place in a zip lock bag or plastic container with up to three pounds of your favorite type of meat, poultry or vegetables. Refrigerate and marinate for 1-2 hours. Grill and enjoy!

Whisk together 1/4 c olive oil, 1/4 c balsamic vinegar, 3 cloves garlic, and 6 basil leaves to make marinade. Season with salt and pepper to taste. Reserve remainder of ingredients for sauce and garnish. Place chicken breasts in marinade, cover and refrigerate for 6-8 hours. Remove chicken from marinade, season with salt & pepper, and place on a heated grill pan. Cook on both sides until done. Garnish with basil sprigs. Whisk remaining olive oil, balsamic, garlic and pinch of salt and pepper. Serve as a side sauce for chicken.
*Available at The Tubby Olive

Place all ingredients in a blender and puree smooth. Adjust seasonings to taste. Serve drizzled with a extra swirl of extra balsamic vinegar, olive oil, and paprika, with crudités or whole grain pita wedges. Serves 4.

Heat olive oil in large pot over medium high heat. Add diced onion and sauté until softened. Add minced garlic and cook for a minute. Add salt, pepper and 2 cans whole tomatoes. Use potato masher to mash tomatoes until they are broken up. Add in bay leaf, brown sugar and chicken broth and bring mixture to boil. Once soup is boiling, reduce heat to medium low and simmer for 10-15 minutes. Remove soup from heat and cool slightly. Pour half into a blender or food processor until smooth. Make sure lid is on securely before processing. Continue until all is processed. Return soup to pot and stir in balsamic. Bring soup to simmer and cook for several minutes. Serve in bowls–drizzle with balsamic on top and top with chives or cilantro, or grated cheese if desired.

Combine rosemary, garlic, salt, and pepper and rub all over the tenderloin. Cover and refrigerate for 2 hours. Place meat on a shallow roasting pan. Bake uncovered at 400F for 50 minutes or until desired doneness using a meat thermometer. Let stand for 10 minutes before slicing. In a saucepan bring wine and broth to a boil then cook until reduced to 3/4 cup. Add balsamic and cook for 3-4 minutes or until reduced to a sauce consistency. Stir in butter, salt and pepper. Serve with the tenderloin for an elegant dinner.

Combine all ingredients except shallot in a blender and turn on machine; a creamy emulsion will form within 30 seconds. Taste and add vinegar a teaspoon or two at a time until balance tastes right to you. Add shallot and turn machine on and off a few times until shallot is minced within dressing. This is a favorite for the guy who does our local online marketing in Philadelphia.

Directions:
Preheat the oven to 400°F. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Warning: This will dye your hands bright red so you may want to use gloves or extra paper towels.

Cut the peeled beets in to 1″ pieces and toss with 2 tablespoons of White Balsamic whisked together with 2 tablespoons of Extra Virgin Olive Oil, and set aside.

In a medium size bowl, whisk the remaining white balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste. Serves 4-6. *Mimi’s Nuts are available at The Tubby Olive in Newtown.

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